Did you know that CVap® ovens can also do sous vide? In this session, we staged pork chops using the sous vide mode, and finished them on the grill, for a quick serve out. The results we wanted to demonstrate were a superior food product, and tremendously reduced ticket times. https://youtu.be/mb8hjYFd_W4https://youtu.be/fbcJRerD5vk If you were to […]
Sous Vide Pork Chops – Thick or Thin, a Flavor Win Read More »
As the weather heats up, many folks begin daydreaming about barbecue. But not just any barbecue,…sous vide barbecue. May is National BBQ Month – an entire month focusing on the delicious ways we’ve discovered to make proteins their savory, smoky best. Barbecue has been a frequent topic in our blogs, for a couple of reasons.
CVap Sous Vide Barbecue, Sort Of! Read More »
If you are looking for tender, perfectly cooked shrimp bathed in a light, buttery sauce with a bright, citrus-shallot flavor (with just a hint of thyme), you will love this one. This might spark some menu ideas since operators may be looking for a lighter fair in warm weather. There is virtually no limit to
CVap Sous Vide Shrimp with Butter Herb Sauce Read More »
The sous vide egg bites at Starbucks have become a very popular menu item since their introduction earlier this year. Many copycat recipes are on the web, but my go-to is usually Chef Steps for anything sous vide. They have a great recipe for a version of egg bites made in 4-oz. mason jars. I
Hassle-Free Sous Vide Style Egg Bite Read More »
Over the years I have explored cooking many different foods sous vide style in CVap®, but never sous vide turkey. To be accurate, only things that are vacuum-sealed can be called sous vide – it’s a French thing. The literal translation of sous vide is under vacuum in English. However, the same precision cooking that
Sous Vide Turkey – Get Ready to Gobble It Up! Read More »
Recently I had a talented chef come to our headquarters in Louisville to do some testing. He was preparing to open a new traditional-style steakhouse in Chicago. Knowing how the competition is for that segment, he needed an ace up his sleeve. He had heard quite a bit about our CVap® technology but wanted to
CVap Oven vs. Immersion Circulator Read More »
Since 1969 Winston Foodservice has manufactured the best commercial foodservice equipment in the industry. Winston’s CVap® and Collectramatic® equipment are known for producing precise, repeatable results in kitchens worldwide. From schools to chains, to healthcare, to fine dining; you’ll find us wherever good food is served.